Principles of Food, Beverage, and Labor Cost Controls, Study Guide, 9th Edition,9780470140567

Principles of Food, Beverage, and Labor Cost Controls, Study Guide, 9th Edition

by ;
Edition: 9th
ISBN13: 9780470140567
ISBN10: 0470140569
Format: Paperback
Pub. Date: 2008-10-06
Publisher(s): Wiley
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Summary

Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.

Author Biography

Paul R. Dittmer and J. Desmond Keefe are the authors of Study Guide to accompany Principles of Food, Beverage, and Labor Cost Controls, 9e, published by Wiley.

Table of Contents

To the Student
Introduction to Food, Beverage, and Labor Cost Controls
Cost and Sales Concepts
The Control Process
Cost/Volume/Profit Relationships
Food Control
Food Purchasing and Receiving Control
Food Storing and Issuing Control
Food Production Control: Portions
Food Production Control II: Quantities
Monitoring Food service Operations: Monthly Inventory and Monthly Food Cost
Monitoring Foodservice Operations II: Daily Food Cost
Monitoring Foodservice Operations III: Actual versus Standard Food Costs
Menu Engineering and Analysis
Controlling Food Sales
Beverage Control
Beverage Purchasing Control
Beverage Receiving, Storing,and Issuing Control
Beverage Production Control
Monitoring Beverage Operations
Beverage Sales Control
Labor Control
Labor Cost Considerations
Establishing Performance Standards
Training Staff
Monitoring Performance and Taking Corrective Action
Study Guide Solutions
Table of Contents provided by Publisher. All Rights Reserved.

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